Tomato Jelly
From The blue ribbon cook book, 1904
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
11Calories
1 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories11 kcal
Protein0.5 g
Carbohydrates2.3 g
Fiber0.7 g
Sugars1.6 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1172 mg
Potassium142 mg
Calcium8.5 mg
Iron0.2 mg
Magnesium7.2 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C8.2 mg
Vitamin A25 mcg
Vitamin E0.3 mg
Vitamin K4.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate9 mcg
Choline4 mg
Caffeine0 mg
Water116 g
As published
This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 22. The excerpt below is the record exactly as published.
TOMATO JELLY. Cook one half can of tomatoes for ten minutes, with a pinch of soda if very acid. Add half a teaspoonful of salt and rub through a sieve or strainer. Pour over it one fourth box of gelatine which has been soaked in one fourth cup of cold water
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